Need some help with estimating. I did my best to take notes what the each one was based on the chef’s description. Every nigiri had a little wasabi and brushed with nigiri sauce, except the scallops which was served plain. Minimal rice because it’s nigiri.
Here’s what I got in the order above:
- Egg custard with ikura and scallops
- Smoked salmon lemon and nigiri sauce
- Hamachi belly from a strait somewhere + ginger
- Hirame – Japanese flounder from Okinawa with wasabi
- Shimaji – striked jack fish from Okinawa with basil
- Hobor – Spicy red gunnard fish
- Kinmedai- splendid alfesino fish
- Kinki – thorny head fish
- Akami – lean cut of Blue fin tuna. (they did something to reduce acidity)
- Chutoro. Middle cut of blue fin tuna. A little fattier.
- Otoro. All belly, fattiest cut of tuna (like butter!)
- Spicy tuna with crispy rice and avocado
- Kusshi oyster from Panko WA with caviar
- Dungeness crab from Alaska.
- Scallops from Hokkaido Japan. Plain no wasabi or soy sauce
- Uni – Fresh sea urchin from Hokkaido Japan
- Seafood wontons (shrimps, scallops, crab) with chili oil
- Tuna tatare handroll – taniki tuna belly with green and caviar
- Manila clams in miso soup
- Gyoku – sponge cake, tamagoyaki egg curd with lime zest and some sort of sweet cream topping
Not in pic because of the Reddit limit:
- About 20g of A5 wagyu from Nagasaki, cut is ribeye (very rich and buttery!). No rice.
I logged 1200, but curious how accurate this is.
by Pix_Clash